Tuesday, November 8, 2016

Chicken and Corn Chowder

Chicken and Corn Chowder   

 1 can (10 3/4 ounces) cream of potato soup
 1 can (10 3/4 ounces) cream of chicken soup
 1 cup diced chicken or about 2 cans (4 to 6 ounces each) chunk chicken
 1 can (12 to 15 ounces) whole kernel corn, drained
 1 cup chicken broth
 1/4 cup diced red bell pepper or roasted red bell pepper
 1 can chopped mild green chile
 1/2 teaspoon sea salt
 1/8 teaspoon black pepper
 1/4 teaspoon dried leaf thyme
 1 cup whole milk     


1. Combine the soups, chicken, corn, chicken broth, bell pepper 
and chile, salt, pepper, and thyme in a 4- to 6-quart crockpot

2. Cover and cook on LOW for 4 to 5 hours 

3. Add milk and cook for about 30 minutes longer, or until hot.

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